Coconut Chickpea Curry With Jeera Rice Recipe

About this recipe

A creamy coconut chickpea curry paired with fragrant jeera rice, offering a delicious balance of flavors and nutrients.

Ingredients

• NaN Aroy-D Coconut Milk
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 300 g Trs Flake Rice Thick Pawa 300G
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• 400G Whole Chickpeas In Water
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Tata Salt

Instructions

1. 1. Wash the rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat 1 tbsp oil in a pan, add cumin seeds, and let them sizzle for 30 seconds.
3. 3. Drain the soaked rice and add it to the pan with 300 ml water and salt. Cook on low heat until rice is fluffy.
4. 4. In another pan, heat 1 tbsp oil and sauté chopped tomatoes until soft and pulpy.
5. 5. Add turmeric, red chili powder, and coriander powder to the tomatoes; cook for 2 minutes.
6. 6. Stir in the cooked chickpeas and coconut milk, and simmer for 8-10 minutes.
7. 7. Adjust salt and garnish the curry with fresh coriander leaves.
8. 8. Serve the coconut chickpea curry alongside the jeera rice for a wholesome meal.